Extract Homebrew Beer Recipes

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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
PB Stout	No Profile Selected	5.5 Gallons	1.058	1.02	5.01	13.97	38.46 °L	602	0
Author: Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.093 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/20/2021 9:36 PM Notes:
Ginger Honey Wheat	No Profile Selected	5 Gallons	1.053	1.014	5.18	9.13	3.76 °L	602	0
Author: Ridgetop Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.089 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 11/27/2021 8:00 PM Notes:
Whitehouse Honey Porter	American Porter	19 Litres	1.061	1.013	6.26	70.73	33.28 °L	601	1
Author: Dpclark Boil Size: 6 Litres Boil Time: 50 Boil Gravity: 1.192 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/13/2018 9:30 AM Notes:
Kolsch 2024	Kölsch	5 Gallons	1.054	1.012	5.57	35.54	3.8 °L	601	3
Author: CBeevers Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: 1.091 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 60 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 6/10/2023 12:29 PM Notes:
Samurai Blood Ale	International Pale Lager	1 Gallons	1.048	1.01	4.98	21.37	5.24 °L	601	1
Author: TamzyMarz Boil Size: 1.5 Gallons Boil Time: 60 Boil Gravity: 1.003 Efficiency: 67 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 68 ° F Priming Method: co2 Priming Amount: N/A Creation Date: 3/28/2021 7:17 AM Notes:
*Mr. Beer - Running With The Dev-Ale	Tropical Stout	2.25 Gallons	1.063	1.015	6.3	1.74	33.91 °L	601	0
Author: VTHomebrewer Boil Size: 0.5 Gallons Boil Time: 30 Boil Gravity: 1.285 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/8/2020 5:55 PM Notes: 45 IBU goal. 1x can of Oktoberfest (21 IBUs ea) 2x packets of BrewMax LME SoftPack - Robust,
*Mr. Beer - 5400 Second IPA (90 Minute)	American IPA	2.25 Gallons	1.087	1.017	9.28	59.54	6.38 °L	601	0
Author: VTHomebrewer Boil Size: 1 Gallons Boil Time: 90 Boil Gravity: 1.196 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 5/16/2019 5:52 PM Notes: 1x CAL, 1x Canadian Blonde, 1x Czech Pilsner
Breakfast Bacon Biscuit Ale	Experimental Beer	6 Gallons	1.059	1.011	6.3	23.01	6.31 °L	601	0
Author: MattAgBQ93 Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.07 Efficiency: 50 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: Forced Carb Priming Amount: N/A Creation Date: 3/22/2019 4:04 PM Notes: Toast the flaked oats at 350 degrees for 45 minutes, then allow to cool. keep in dry dark place until ready to brew after primary fermentation, will split the batch into two 3 gallon carboys for secondary. Will add bacon to one of the 3 gallon batches as an experiment
West Coast Strata	American IPA	2.5 Gallons	1.067	1.014	6.93	51	4.7 °L	601	1
Author: Boil Size: 3.06 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: N/A Priming Method: co2 Priming Amount: N/A Creation Date: 12/28/2018 3:09 AM Notes:
Ponche Navideño Cider	Other Specialty Cider or Perry	6 Gallons	1.072	1.018	7.05	0	17.87 °L	601	1
Author: CenterStar Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.078 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 11/19/2018 2:40 AM Notes: *In primary after fermentation is complete. Add cinnamon, vanilla, and tannin to taste. *Yeast - Brewer's Friend Cider House dry yeast - 1 package 1. ACQUIRE JUICE Ensure that the juice doesn’t have preservatives; sorbate, sorbitol, sulfite, things of that sort. Ascorbic acid / vitamin C is just fine. 2. TEST AND ADDITIONS If the juice is cloudy, add pectic enzyme at the rate of 1/2 tsp per gallon. Add yeast nutrient. Wyeast Wine or Beer Nutrient, or generic Yeast Nutrient. Roughly 1/4 tsp per gallon is a good starting point. Be prepared to add more once fermentation is well under way. Check the gravity with a hydrometer or refractometer. Record the result. This number will help determine the alcohol by volume of the cider, as well as act as a window into the fermentation process. --OPTIONAL: Chaptalize (add sugar). If you’d like a stronger cider, add a simple sugar at this time. The sugar will ferment out entirely, increasing alcohol content, thinning the body, and amplifying acidity. Partially refined and darker sugars are more prone to affect the flavor. One pound of sugar in five gallons will add approximately one percent alcohol by volume. Belgian candi sugars, honeys, or plain corn sugar all work well and have unique effects. 3. ADD YEAST --“Cider” yeast works well and is available in liquid form from White Labs and Wyeast. The Wyeast strain tends to be cleaner and quicker, while the White Labs strain is a little slower and tends to preserve the character of the apples better. This recipe utilized Fermentis Safcider. 4. FERMENTATION --Allow the cider to ferment to dryness. --If the fermentation seems sluggish, smells like rotten eggs or burning matches; add yeast nutrient, 1/4 tsp at a time, up to 1 tbsp per 12 hours. Use caution when adding nutrient, as the trapped CO2 in the cider can react with the added powder, causing an overflow of liquid. --When the gravity is reliably stable, usually around 0.996-1.010, the cider is almost ready to be racked. Allow it to sit on the yeast sediment for a little longer - at least one day, up to three weeks or so, to help clean up any off-flavors that were produced during fermentation. 5. CONDITIONING / SECONDARY FERMENTATION After fermentation is complete, add Ponche Frozen fruit mix. 2lbs bag contains sugar cane, tejocote, guava, browncan sugar, apple, raisins, plums, cinnamon, and hibiscus flower. Also added 15oz of organic thompson seedless raisins and 1 tsp of mexican vanilla blend original old fashion vanilla extract. Before racking to secondary carboy, Wine Tannin and Calcium Carbonate can be added to improve flavor. If samples taste more sour or tart than expected, Calcium Carbonate can be added at 1/4 tsp per gallon. In this batch, PH was not measured and Calcium Carbonate was not utilized. If samples taste lack body, wine tannin can be added at 1/4 tsp per gallon. In first batch, Wine Tannin was utilized. 6. FINING --If the cider is still cloudy and you prefer it to be clear, use a wine fining agent, such as Super-Kleer or Sparkolloid, to help it clarify. Follow the directions provided by the manufacturer. Cold Mix Fining Agent. Positively charged fining agent for beer and wine. Noted for working where other fining agents have failed. Also provides a compact sediment bed, pressing down other fining agents and increasing yield. Used as a coating medium for filter pads, to decrease porosity. To use, stir 1/2 tsp. per gallon into one quart of briskly boiling water. Boil for three minutes, stirring well to completely dissolve. Use 1/2 cup of the prepared solution for every gallon of wine. Stir thoroughly into wine, leave for 2 weeks, and then rack off sediment. 7. STOP FERMENTATION If keg carbonating, stopping the fermentation can be complete by adding 1/2 TSP/Gallon fo Potassium Sorbate. 8. KEG CARBONATION & BACK SWEETENING Upon transfering the Cider from the Secondary to the Keg, if the Cider is dryer than desired, it can be back sweetened with Apple Concentrate, Sugars, or Honey. Carbonate the Cider to desired level. Many carbonation calculators are available online to determine the appropriate PSI setting for CO2 regulator based on storage temperature and desired level of carbonation.
Scotch Ale	Strong Scotch Ale	5.3 Gallons	1.06	1.015	6.12	26.77	20.69 °L	601	0
Author: JamesS Boil Size: 6.5 Gallons Boil Time: 60 Boil Gravity: 1.049 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 9/11/2015 5:00 PM Notes:
Russian Chocolate Imperial Stout	Russian Imperial Stout	18 Litres	1.083	1.016	8.86	40.39	38.07 °L	601	1
Author: Beatsy Boil Size: 11 Litres Boil Time: 60 Boil Gravity: 1.136 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/9/2018 10:47 AM Notes: Will add 200g of cacao nibs to the primary after 2 weeks. These will be soaking in just enough bourbon (Maker's Mark) to cover them. 2 vanilla beans will also be added at this time.
Buford's Braggot	Braggot	5.5 Gallons	1.075	1.01	8.5	18.74	9.75 °L	601	0
Author: jdwebb Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.098 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/13/2018 7:03 PM Notes: 3 lbs caramelized (280ºF Wildflower honey added after cool-down
Belgische Honinggans	Belgian Dark Strong Ale	5.5 Gallons	1.089	1.018	9.32	23.82	11.83 °L	601	0
Author: jamesgresock Boil Size: 3 Gallons Boil Time: 100 Boil Gravity: 1.15 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/26/2018 5:56 PM Notes:
Crunching Leaves	American Amber Ale	5 Gallons	1.062	1.013	6.41	32.78	11.5 °L	601	0
Author: Jumping Comet Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.088 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 65 ° F Priming Method: dextrose Priming Amount: 4.1 oz Creation Date: 5/25/2017 4:39 PM Notes:
Somer 2017	Extra Special/Strong Bitter (ESB)	26 Litres	1.051	1.011	5.18	31.97	6.81 °L	601	0
Author: Kost-ØL Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.088 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/21/2017 10:21 AM Notes:
Orange Belgian Caramel Wit	Witbier	5.5 Gallons	1.038	1.009	3.7	1.86	2.69 °L	601	1
Author: raddedd Boil Size: 5 Gallons Boil Time: 60 Boil Gravity: 1.041 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/29/2017 7:49 PM Notes: Brewer's Best Belgian Caramel Wit Base
American Wheat	American Wheat Beer	5 Gallons	1.046	1.009	4.96	27.44	3.73 °L	601	0
Author: gcaquias Boil Size: 4 Gallons Boil Time: 60 Boil Gravity: 1.058 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 0.35 Primary Temp: 67 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 10/31/2016 9:50 PM Notes:
Pale Ale Cascade	American Pale Ale	2.5 Gallons	1.05	1.01	5.36	39.46	4.38 °L	601	0
Author: Husker71 Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.05 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 7/1/2016 1:19 AM Notes:
Sommerøl	American Pale Ale	24 Litres	1.045	1.009	4.82	36.67	3.48 °L	601	0
Author: Boil Size: 11 Litres Boil Time: 30 Boil Gravity: 1.099 Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 6/5/2016 11:54 AM Notes:
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